For the cake
- 4 free-range eggs, at room temperature
- 200ml/7fl oz vegetable or sunflower oil, plus a little extra for the tin
- 250g/9oz carrots, coarsely grated
- 100g/3½oz raisins or sultanas
- 100g/3½oz walnut pieces, plus a few extra for decoration
- 1 orange, zest only
- 200g/7oz self-raising flour
- 2 tsp mixed spice
- 1 tsp bicarbonate of soda
- ¼ tsp fine salt
- 200g/7oz light muscovado sugar
For the frosting
- 150g/5½oz unsalted butter, at room temperature
- 45g/3 tbsp caster sugar
- 300g/10½oz full fat cream cheese
Method
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For the cake, preheat the oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking parchment.
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Break the eggs into a bowl, and lightly whisk using a fork.
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Add the vegetable oil to the eggs and whisk again.
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Add the grated carrots, raisins, walnut pieces and orange zest.
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In a separate bowl, sift the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar.
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Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
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Spoon the cake batter into the lined tin and bake on the middle shelf for 1 - 1¼ hrs, until the cake has risen and is golden-brown all over.
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Remove the cake from the oven and set aside in the tin to cool for 10-15 mins, then turn the cake out and leave to cool completely on a wire rack.
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While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2-3 minutes until light and creamy, then beat in the cream cheese until smooth.
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Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. It’s now ready to serve.